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Puttanesca Pasta


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#1 ghostwriter

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Posted 24 November 2006 - 07:27 PM

MT FAVOURITE DISH FOR WHEN THEN DREADED LERGIE COMES KNOCKING!

2 CLOVES GARLIC - CRUSHED/FINELY DICED (or too your liking)
1 FRESH CHILLI - FINELY DICED (or too your liking)
1 CAN OF CHOPPED TOMATOES
4-5 ANCHOVIES
10 - 15 BLACK OR GREEN OLIVES - CHOPPED
1 TABLESPOON BASIL - CHOPPED
1 TABLESPOON PARSLEY - CHOPPED
1 TEASPOON CAPERS - CHOPPED
1/2 CUP OF WATER


Place a little oil in the frying pan and add the garlic and chilli.
Once the flavours start to permeate add everything else and let it simmer.
If it gets too dry add the water.

While the sauce is simmering make the pasta.
Once the pasta is done - its chow time!

NOTE: There is no need to add any salt.
Parmesan Cheese is optional.


BON APPETITE!!!!! :thumbsup:
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#2 Orange Blossom

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Posted 24 November 2006 - 10:19 PM

What are capers? The only capers I know refers to prancing about :thumbsup:.

Orange Blossom :flowers:
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#3 KoanYorel

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Posted 24 November 2006 - 11:28 PM

Capers = The immature flower buds of a small bush (Capparis spinosa) found in Mediterranean countries, which are pickled and used as a condiment.
To make capers, the buds are dried and then pickled in vinegar with some salt. The piquant taste of capers permeates any sauce quickly, and just a few supply a big flavor boost.

Edit: I should have noted that they are usually green to grayish-green in color, roundish to oval, and from about the size of a pea down to the size of a black pepper corn. They sort of look like mini Brussels sprouts.
And I love them with onions on a simple pizza!

Edited by KoanYorel, 24 November 2006 - 11:40 PM.

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#4 Scarlett

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Posted 24 November 2006 - 11:43 PM

I think that dish sounds very yummy!
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#5 Orange Blossom

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Posted 25 November 2006 - 07:01 PM

Thanks for the caper definition Koan. :thumbsup: I wonder if I can get them here. I'll have to check. I've never seen them as a pizza topping option here.

I love brussels sprouts - but not on a pizza.

I'll have to try out this recipe. It sound yummy, except for the anchovies :flowers: , and just in time as my dad has - guess what - the flu. I think I'll substitute mushrooms.

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#6 ghostwriter

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Posted 26 November 2006 - 02:00 AM

Orange Blossom, I believe that they grow capers in California, the ones in Australia have a little sweetness to them. Well the ones I buy do..... :thumbsup:

I went 3 years without getting a cold or flu, whether that was just pot luck or not, I like to think it was the help of this recipe.

PS
Make sure its not watery, it should be the consistency of Pesto


Enjoy!!!
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#7 MaraM

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Posted 26 November 2006 - 09:44 PM

Thanks for the caper definition Koan. :thumbsup: I wonder if I can get them here. I'll have to check. I've never seen them as a pizza topping option here.

I love brussels sprouts - but not on a pizza.

I'll have to try out this recipe. It sound yummy, except for the anchovies :flowers: , and just in time as my dad has - guess what - the flu. I think I'll substitute mushrooms.

Orange Blossom :cherrry:


Perhaps they'll be found in the pickles section of your grocery store? That's where they are sold in ours, right beside the pickled onions, olives and stuff.
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#8 Orange Blossom

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Posted 28 November 2006 - 10:00 PM

Perhaps they'll be found in the pickles section of your grocery store?


Yep, that's where I found them today MaraM. Thanks!

By-the-by, they were imported from Spain.

It's a bit too late to fix the dish tonight, but tomorrow ... :thumbsup:

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